This recipe is literally just combining all the ingredients together. Instead of melting chocolate in double boiler, simplify it by melting it in the microwave on intervals! A good mousse has to be smooth, light and fluffy, so I would also suggest sieving the tofu mixture before the addition of the melted chocolate.

I decided to serve them in a puff. Alternatively, serve them atop crushed graham crackers in a cup or in a pie crust. The crispy hard texture of the crackers/crust will complement well with the mousse.

1. Place milk and butter in pan and bring to a boil.
2. Add flour mixture in one swoop and stir quickly with a wooden spoon.
3. Remove from heat when paste becomes dry and does not cling to the spoon or sides of pan.
4. Cool for about 2 mins.
5. Add eggs one at a time and beat vigorously after each addition until smooth.
*check consistency; batter should be smooth and gently falls back on itself when piped.
6. Pipe or spoon golf ball sized rounds onto parchment lined baking sheet.
7. Bake at 400F for 10 minutes and lower to 350F for 20 more minutes or until puffs are golden and thoroughly cooked.
8. Remove from oven and pierce with a pairing knife to release steam.
9. Let cool and fill with mousse!

Bring milk and butter to a boil.

Add eggs one at a time and beat vigorously.

Texture should be smooth.

Looking back, I probably should've added 5 eggs. The batter was on the thick side making it hard to spoon. They still puffed up nicely though.

Pipe them 1-1.5" apart.

Remove from oven and cut a slit on the side/bottom to release the steam.

The puffs were lovely bite size indulgence. The tofu/soymilk replacing the usual heavy cream resulted in a denser less fluffy mousse. The tofu flavor was subtle and hardly detectable. The puffs served as the perfect vehicle to carry the mousse- crispy/flaky shell hollowed to fit just the right amount of mousse!